Serves: 4
Total Calories: 286

12 ounces Canadian bacon cut into bite sized cubes
2 tablespoons honey
2 teaspoons chopped fresh rosemary
6 eggs beaten
4 cups mixed salad greens
1 cup sun dried tomato drained and chopped
1 cup halved black olives
chopped rosemary for garnish
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F. Lightly coat a medium skillet with nonstick cooking spray, and place over medium-low heat. Add the Canadian bacon, honey, and rosemary, and cook about 2 minutes. Transfer to a dish and set aside.

2. Clean the skillet, coat with more cooking spray, and place over medium heat. When the skillet is hot, add half the eggs. Cook about 2 minutes, or until the bottom of the eggs are set. Carefully flip the omelet over and continue to cook until another 2 minutes, or until completely cooked. Transfer the omelet to a platter, and prepare a second omelet with the remaining eggs.

3. Place one omelet on the bottom of the bread bowl. Top with half the salad greens, Canadian bacon, tomatoes, and olives. Add the second omelet and top with the remaining greens, bacon, tomatoes, and olives.

4. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes.

5. Garnish with rosemary, cut into wedges, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 70

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Juevos Rancheros
Bread Bowl Quiche Lorraine
Brunch Style Chili
Strawberry Blintz Casserole
Banana Yogurt Bread Bowl
Chef Bren Boyd's San Francisco Style Eggs Sardou
Peaches and Cream Coffeecake Crumble
Hit-The-Trail-Mix Parfait
Creamy Date-Nut Spread